Cake without flour, which is not ashamed to come to visit a bachelor

Chocolate Plombier cake is protein cakes with nuts and a delicious custard with notes of cocoa and cognac.

You can decorate it to your taste with crushed cookies, melted chocolate or nuts. Make this a great dessert for your home.

Chocolate filling Ingredients for crusts

10 egg whites
240g powdered sugar
2 tbsp starch
380g nuts
black chocolate, sand cookies and nuts for decoration

Cream ingredients

10 yolks
160g powdered sugar
2 tbsp cocoa powder
100 ml of milk
200g butter
160g powdered sugar
8g vanilla sugar
1 tbsp cognac

Preparation

Roast and crush the walnuts.
Divide the eggs into proteins and yolks.
Beat the raw cold squirrels to foam. Add some powdered sugar and whip it to steady peaks.
Add the starch and mix it into the protein mass.
Add the nut crumb and knead the dough.
Pour the dough on a tray covered with parchment paper. Distribute evenly on its surface.
Send the bowl to the oven, heated to 180 degrees. Bake for 35 minutes.
Meanwhile, mix room temperature yolks and powdered sugar. Blow it to a homogeneous mass.
Continuing to whip, pour a stream of milk.
Put the mixture on a small fire. With constant stirring, bring the custard mass to the consistency of liquid sour cream, but do not boil.
Leave it to cool.
Blow the warm butter with a mixer to lushness.
Continue to whip at medium speed, adding custard mass to the oil.
Pour vanilla sugar and sifted cocoa. Add a tablespoon of cognac. Whip until the air cream forms.
Separate the paper from the crust, let it cool and divide it into 3 parts.
Lubricate all the parts with cream and fold on each other. Smear the side cream and top.
Grind the liver into a crumb with a roller.
Decorate the surface of the cake with melted chocolate, nuts and cookies.
Leave the cake in the refrigerator for 5-6 hours to soak. Cut the pieces and call the house to the table.